CN106804771A - A kind of method that utilization okra prepares black tea - Google Patents

A kind of method that utilization okra prepares black tea Download PDF

Info

Publication number
CN106804771A
CN106804771A CN201611225190.2A CN201611225190A CN106804771A CN 106804771 A CN106804771 A CN 106804771A CN 201611225190 A CN201611225190 A CN 201611225190A CN 106804771 A CN106804771 A CN 106804771A
Authority
CN
China
Prior art keywords
okra
tea
drying
temperature
spread
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201611225190.2A
Other languages
Chinese (zh)
Inventor
韩仁甲
孙锋
洪日华
吴汉平
洪新华
胡强胜
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ANHUI PROVINCE SHITAI COUNTY RIXIN TEA INDUSTRY Co Ltd
Original Assignee
ANHUI PROVINCE SHITAI COUNTY RIXIN TEA INDUSTRY Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ANHUI PROVINCE SHITAI COUNTY RIXIN TEA INDUSTRY Co Ltd filed Critical ANHUI PROVINCE SHITAI COUNTY RIXIN TEA INDUSTRY Co Ltd
Priority to CN201611225190.2A priority Critical patent/CN106804771A/en
Publication of CN106804771A publication Critical patent/CN106804771A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/06Treating tea before extraction; Preparations produced thereby
    • A23F3/08Oxidation; Fermentation

Abstract

A kind of method that utilization okra prepares black tea, comprises the following steps:Pluck;Fine setting;Drying:Bunchiness jasmine tea after de-enzyme is taken out, the inside remains stationary for being lifted on dryer is dried immediately, temperature is 60 70 DEG C, 10 20 turns per minute of the rotating speed of dryer during drying;Spreading for cooling;One time fermentation:It is to lie on the floor of dried and clean gumbo jasmine tea, the environment temperature of accumulation is 18~20 DEG C, and ulking thickness is 20~25cm, lasts 4~5 hours;Spreading for cooling:The okra flowers tea booth of drying is put, is spread 20 30 minutes;Secondary fermentation:Gumbo jasmine tea is fermented again, at 22~28 DEG C, humidification relative air humidity is 95% to fermenting cellar temperature, and ulking thickness lasts 6~8 hours in 8~12cm;Packaging.The present invention has twice to dry, and is all high-temperature process, makes have dense fragrance while okra is crisp, and color is golden yellow bright-coloured, special de-enzyme and drying mode so that okra will not be broken rotten.

Description

A kind of method that utilization okra prepares black tea
Technical field:
The present invention relates to camellia processing technique field, and in particular to a kind of method that utilization okra prepares black tea.
Background technology:
Okra, popular name swordweed, another name Vietnam's sesame (Hunan), lake fiber crops, gumbo, kidney tonifying dish etc., Malvaceae Abelmoschus Plant.Have two kinds of green gumbo and Rodococcus sp J-5 in the market, and green gumbo to be divided into two kinds, one comparing elongated, separately A kind of cross section assumes diamond in shape, and China's most area all more plantation, because growth cycle is short, dry heat resistance, cultivates extensively in heat Band and subtropical zone.The title of vegetables king is have, there is high economic use and edible grade to be worth.And spending for okra is very clear Perfume (or spice), flower equally has nutritive value very high than larger, and it is existing there is problems with when okra is fabricated into jasmine tea, , not without pyroprocess, fragrance is not enough, and okra flowers are by the very crisp of high temperature time-varying for existing gumbo jasmine tea, it is easy to Broken rotten, the weight of at least a quarter becomes powder after a while after packaging, and there is one layer of powdery on the surface of okra Material, is the important sources of fragrance, is easily fallen when particularly high-temperature process is processed, and high-temperature process is the gloomy of color, Therefore quality can be reduced.
The content of the invention:
The technical problems to be solved by the invention are the defect for overcoming prior art, there is provided a kind of thick flavor, color is fresh It is bright, it is not easy to the method that broken rotten utilization okra prepares black tea.
The technical problems to be solved by the invention are realized using following technical scheme.
A kind of method that utilization okra prepares black tea, comprises the following steps:
Pluck:In okra Post flowering 4 days, 5-8 points, ambrette were spent and were extractd every morning, and calyx is retained during excision, were preserved In the environment of being 18-25 DEG C in temperature, and sprinkle some freshness-retainings;
Fine setting:Okra flowers are spread on soft plaque or bamboo mat, and ventilation condition is good, and in the room of without sunlight direct projection, thickness does not surpass 5 centimetres are crossed, is spread 7-8 hours, gently turned over once every 1-2 hours;
Drying:Bunchiness jasmine tea after de-enzyme is taken out, the inside remains stationary for being lifted on dryer is dried immediately, dried Temperature is 60-70 DEG C when dry, and the rotating speed 10-20 per minute of dryer turns;
Spreading for cooling:The okra flowers tea booth of drying is put, is spread 20-30 minutes;
One time fermentation:It is to lie on the floor of dried and clean gumbo jasmine tea, the environment temperature of accumulation is 18~20 DEG C, Ulking thickness is 20~25cm, lasts 4~5 hours;
Spreading for cooling:The okra flowers tea booth of drying is put, is spread 20-30 minutes;
Secondary fermentation:Gumbo jasmine tea is fermented again, fermenting cellar temperature humidifies relative air humidity at 22~28 DEG C It is 95%, ulking thickness lasts 6~8 hours in 8~12cm;
Packaging:Packed after cooling.
In the described harvesting selection fine day morning, start to pluck after dew is dry, rainwater flower should not be plucked, picked by hand requirement is carried Hand getting, action is light.
Described harvesting requirement cleaning bamboo weaving tea basket or the ventilative utensil dress fresh flower of basket frame, should not press, and keep fresh flower in fluffy Loose state.
It is described spread during meet rainwater, dew and want proper extension to spread the time.
Described jasmine tea adds flavoring in roars of laughter enough, described flavoring milk, rock sugar or honey.Okra flowers fragrance It is pleasant, to open and can ask dense fragrance within ten meters after wrapping, but its taste is relatively light, for liking the tastes such as sugariness For people, the flavoring substance of some debugging tastes can be properly added.
Beneficial effect of the present invention is:Okra of the present invention has dense fragrance, and color is golden yellow bright-coloured, okra Will not be broken rotten, after mouthfeel.
Specific embodiment:
In order that technological means, creation characteristic, reached purpose and effect that the present invention is realized are easy to understand, tie below Specific implementation is closed, following steps are specifically included:
A kind of method that utilization okra prepares black tea, comprises the following steps:
Pluck:In okra Post flowering 4 days, 5-8 points, ambrette were spent and were extractd every morning, and calyx is retained during excision, were preserved In the environment of being 18-25 DEG C in temperature, and sprinkle some freshness-retainings;
Fine setting:Okra flowers are spread on soft plaque or bamboo mat, and ventilation condition is good, and in the room of without sunlight direct projection, thickness does not surpass 5 centimetres are crossed, is spread 7-8 hours, gently turned over once every 1-2 hours;
Drying:Bunchiness jasmine tea after de-enzyme is taken out, the inside remains stationary for being lifted on dryer is dried immediately, dried Temperature is 60-70 DEG C when dry, and the rotating speed 10-20 per minute of dryer turns;
Spreading for cooling:The okra flowers tea booth of drying is put, is spread 20-30 minutes;
One time fermentation:It is to lie on the floor of dried and clean gumbo jasmine tea, the environment temperature of accumulation is 18~20 DEG C, Ulking thickness is 20~25cm, lasts 4~5 hours;
Spreading for cooling:The okra flowers tea booth of drying is put, is spread 20-30 minutes;
Secondary fermentation:Gumbo jasmine tea is fermented again, fermenting cellar temperature humidifies relative air humidity at 22~28 DEG C It is 95%, ulking thickness lasts 6~8 hours in 8~12cm;
Packaging:Packed after cooling.
Pluck the selection fine day morning, start to pluck after dew is dry, rainwater flower should not be plucked, picked by hand requirement handle is adopted, Action is light.
Pluck and require cleaning bamboo weaving tea basket or the ventilative utensil dress fresh flower of basket frame, should not press, it is in soft fluffy state to keep fresh flower.
Rainwater, dew are met during spreading wants proper extension to spread the time.
Jasmine tea adds flavoring, flavoring milk, rock sugar or honey in roars of laughter enough.
General principle of the invention, principal character and advantages of the present invention has been shown and described above.The technology of the industry Personnel it should be appreciated that the present invention is not limited to the above embodiments, simply explanation described in above-described embodiment and specification this The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appending claims and its Equivalent thereof.

Claims (5)

1. a kind of method that utilization okra prepares black tea, it is characterised in that:Comprise the following steps:
Pluck:In okra Post flowering 4 days, 5-8 points, ambrette were spent and were extractd every morning, and calyx is retained during excision, were stored in temperature In the environment of spending for 18-25 DEG C, and sprinkle some freshness-retainings;
Fine setting:Okra flowers are spread on soft plaque or bamboo mat, and ventilation condition is good, and in the room of without sunlight direct projection, thickness is no more than 5 lis Rice, spreads 7-8 hours, is gently turned over once every 1-2 hours;
Drying:Bunchiness jasmine tea after de-enzyme is taken out, the inside remains stationary for being lifted on dryer is dried immediately, during drying Temperature is 60-70 DEG C, and the rotating speed 10-20 per minute of dryer turns;
Spreading for cooling:The okra flowers tea booth of drying is put, is spread 20-30 minutes;
One time fermentation:It is to lie on the floor of dried and clean gumbo jasmine tea, the environment temperature of accumulation is 18~20 DEG C, is piled up Thickness is 20~25cm, lasts 4~5 hours;
Spreading for cooling:The okra flowers tea booth of drying is put, is spread 20-30 minutes;
Secondary fermentation:Gumbo jasmine tea is fermented again, at 22~28 DEG C, humidification relative air humidity is fermenting cellar temperature 95%, ulking thickness lasts 6~8 hours in 8~12cm;
Packaging:Packed after cooling.
2. the method for black tea being prepared according to a kind of utilization okra in claim 1, it is characterised in that:Described harvesting choosing Select the fine day morning, start to pluck after dew is dry, rainwater flower should not be plucked, picked by hand requirement handle is adopted, and action is light.
3. the method for black tea being prepared according to a kind of utilization okra in claim 1, it is characterised in that:Described harvesting will Cleaning bamboo weaving tea basket or the ventilative utensil dress fresh flower of basket frame are asked, should not be pressed, it is in soft fluffy state to keep fresh flower.
4. the method for black tea being prepared according to a kind of utilization okra in claim 1, it is characterised in that:Described spread Rainwater, dew are met in journey wants proper extension to spread the time.
5. the method for black tea being prepared according to a kind of utilization okra in claim 1, it is characterised in that:Described jasmine tea exists Flavoring is added during foot roars of laughter, described flavoring milk, rock sugar or honey.
CN201611225190.2A 2016-12-27 2016-12-27 A kind of method that utilization okra prepares black tea Pending CN106804771A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201611225190.2A CN106804771A (en) 2016-12-27 2016-12-27 A kind of method that utilization okra prepares black tea

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201611225190.2A CN106804771A (en) 2016-12-27 2016-12-27 A kind of method that utilization okra prepares black tea

Publications (1)

Publication Number Publication Date
CN106804771A true CN106804771A (en) 2017-06-09

Family

ID=59110343

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201611225190.2A Pending CN106804771A (en) 2016-12-27 2016-12-27 A kind of method that utilization okra prepares black tea

Country Status (1)

Country Link
CN (1) CN106804771A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107712187A (en) * 2017-10-10 2018-02-23 山东元舜现代农业科技有限公司 A kind of rose tea

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101218949A (en) * 2007-01-12 2008-07-16 贵州省湄潭县核桃坝茶果有限责任公司 Multicolor flower gunpowder tea and production method thereof
CN101797001A (en) * 2010-04-09 2010-08-11 三门富达果蔬专业合作社 Preparation technology of okra scented tea
CN102150726A (en) * 2011-03-09 2011-08-17 国家林业局泡桐研究开发中心 Eucommia ulmoides red tea and preparation method thereof
CN102986995A (en) * 2012-11-02 2013-03-27 西华大学 Okra health-care tea and preparation method thereof
CN103109952A (en) * 2012-12-01 2013-05-22 安徽菊泰滁菊草本科技有限公司 Chrysanthemum tea preparation process implemented through fermentation treatment
CN104186850A (en) * 2014-09-04 2014-12-10 胡小能 Production process of abelmoschus esculentus(L) Moench scented tea
CN104904885A (en) * 2015-06-08 2015-09-16 黄山光明茶业有限公司 Preparation method for scented tea of tea tree
CN105360486A (en) * 2014-08-27 2016-03-02 诸暨市植宝堂农业生物科技有限公司 Producing and freshness retaining process of okra scented tea
CN105454574A (en) * 2015-11-03 2016-04-06 德兴市东东农业科技开发有限公司 Method for processing flower of Hibiscus esculentus
CN106135596A (en) * 2016-08-30 2016-11-23 华南农业大学 Dendrobium nobile flower tea and processing method thereof

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101218949A (en) * 2007-01-12 2008-07-16 贵州省湄潭县核桃坝茶果有限责任公司 Multicolor flower gunpowder tea and production method thereof
CN101797001A (en) * 2010-04-09 2010-08-11 三门富达果蔬专业合作社 Preparation technology of okra scented tea
CN102150726A (en) * 2011-03-09 2011-08-17 国家林业局泡桐研究开发中心 Eucommia ulmoides red tea and preparation method thereof
CN102986995A (en) * 2012-11-02 2013-03-27 西华大学 Okra health-care tea and preparation method thereof
CN103109952A (en) * 2012-12-01 2013-05-22 安徽菊泰滁菊草本科技有限公司 Chrysanthemum tea preparation process implemented through fermentation treatment
CN105360486A (en) * 2014-08-27 2016-03-02 诸暨市植宝堂农业生物科技有限公司 Producing and freshness retaining process of okra scented tea
CN104186850A (en) * 2014-09-04 2014-12-10 胡小能 Production process of abelmoschus esculentus(L) Moench scented tea
CN104904885A (en) * 2015-06-08 2015-09-16 黄山光明茶业有限公司 Preparation method for scented tea of tea tree
CN105454574A (en) * 2015-11-03 2016-04-06 德兴市东东农业科技开发有限公司 Method for processing flower of Hibiscus esculentus
CN106135596A (en) * 2016-08-30 2016-11-23 华南农业大学 Dendrobium nobile flower tea and processing method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107712187A (en) * 2017-10-10 2018-02-23 山东元舜现代农业科技有限公司 A kind of rose tea

Similar Documents

Publication Publication Date Title
CN102669314B (en) Manufacture method of special Tieguanyin tea
CN101455247B (en) Processing technique of Qihong Huang tea
CN1109504C (en) Process for preparing black oolong tea
CN102987034A (en) Process for processing black tea of golden camellia
CN101028022B (en) Production of green tea
CN101978842A (en) Compression production process for fresh aromatic Tie Guanyin tea and product thereof
CN101543247A (en) Wild sweet tea series products and manufacturing method thereof
CN102948501B (en) Manufacturing method of organic high-mountain oolong tea
CN106720562A (en) The manufacture method of yellow tea
CN106035796A (en) Processing method of yellow tea
CN106889220A (en) The method that fresh leaves of tea plant makes white tea is planted by a kind of use Shan Nan colonies
CN108187787A (en) A kind of processing method of flavor rice
CN102326635A (en) Technology for processing Gui hot No.2 black tea
CN102422944A (en) Dracocephalum rupestre leaf tea and preparation technology thereof
CN102187918A (en) New process for making white tea
CN105341200A (en) Production method of green tea
CN106234662A (en) A kind of high-quality postfermented tea quickly refine processing technique
CN104904890A (en) Preparation method of scented black tea
CN106615423A (en) Camellia nitidissima tea and processing technology thereof
KR100915860B1 (en) Preparation Method for Aged bellflower
CN105454567A (en) Processing and production method of grape-leave tea
CN105432890A (en) Millettia speciosa Champ tea and making method thereof
CN106804771A (en) A kind of method that utilization okra prepares black tea
CN106561860A (en) Preparation technology for green tea with natural delicate fragrance
CN106615426A (en) Process for processing tea flowers

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination